Pressure Cooker Kalua Pork Recipes

Steps:

• Combine tea leaves, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub mixture evenly over pork. Combine water and liquid smoke in pressure cooker pot and add spice-rubbed pork. Lock pressure cooker lid in place a bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce heat to medium-low and cook for 1 1/2 hours, adjusting heat as needed to maintain high pressure. Note: I use a digital/electric pressure cooker. I simply locked the lid and set my pressure cooker to "high" and cooked for 60 minutes-- and my pork was tender and cooked perfectly.) Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. To serve, transfer pork to carving board, tent loosely with aluminum foil, and let rest 15 minutes; discard braising liquid. Salsa: Finely chop all the fruit; add jalapeno, fresh cilantro, onion and lime juice. The cilantro tastes best if allowed to macerate, refrigerated, for a few hours or overnight.

Steps:

• Select Browning and add oil to the cooking pot. When hot, brown pork roast on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned. Turn pressure cooker off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts. Select High Pressure and set timer for 90 minutes. When beep sounds, use a natural pressure release to release pressure (approximately 20 minutes). When valve drops carefully remove lid. Remove the meat from the pressure cooker and shred with two forks (discard excess fat as you shredded). Add some of the juices from the pressure cooker to moisten the meat. Based on using a 6 quart Cuisinart electric pressure cooker. Using a manual cooker, your times may be different.

Steps:

• Pierce pork with a fork; rub with liquid smoke and salt. Place pork in a 6-qt. slow cooker. Cook, covered, on low until pork is tender, 8-10 hours. , Remove roast; shred with 2 forks. Strain cooking juices; skim fat. Return pork to slow cooker. Stir in enough cooking juices to moisten; heat through. If desired, serve with rice. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.